INGREDIENTS
4 lb
whole butternut squash (about 2 medium or 1 large), halved lengthwise and seeds removed
2 tbsp
olive oil
1
medium Granny Smith apple
1
small yellow onion
10
fresh sage leaves
4 cups
low-sodium chicken broth
1 cup
water
1 tsp
kosher salt, plus more as needed
1/4 tsp
freshly ground black pepper, plus more as needed
1/3 cup
heavy cream